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Moroccan lamb and couscous


  • 1⁄4 cup olive oil
  • 6 lamb shanks, trimmed
  • 1/4 cup plain flour
  • 1 onion, chopped
  • 1⁄2 teaspoon each ground cumin, cinnamon and ginger
  • 2 teaspoons paprika
  • 4 whole cloves
  • 11⁄2 cups dried apricots
  • 1 cup pitted prunes
  • 3 strips orange zest
  • Mint & Fruit Couscous, to serve
  • A subheading

  • Ingredient 5
  • Ingredient 6
  • Ingredient 7

Moroccan lamb and couscous

  • Serving size: Serves 4

Heat oil in a large flameproof casserole over moderate heat. Dust shanks with flour and brown well. Remove from pan. Cook onion in drippings 3 minutes. Add spices and stir until fragrant.

Return shanks to casserole. Add 4 cups water, fruit and zest. Bring to the boil. Reduce heat, cover and simmer 11⁄2 hours until lamb is tender. Season with salt and black pepper. Serve with couscous.

TIPS: For easier serving, remove meat from the bones, separate into pieces and arrange over couscous with fruity

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